Crispy corn dogs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Frankfurters | |
| 1 | cup | Flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Yellow cornmeal |
| 3 | tablespoons | Shortening |
| 1 | Egg, beaten | |
| ¾ | cup | Milk |
Directions
oil or shortening for frying
In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.
With pastry blender or fork, cut in 2 T shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk.
Add to dry mixture; mix well. Pat frankfurters dry with paper towels. Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side.
Insert wooden skewer in end of each. Serve hot, with mustard, if desired.